Ingredients
2 medium peaches, peeled and sliced1/2 teaspoon sugar1/2 cup fresh raspberries1 tablespoon butter3 large eggs, room temperature, lightly beaten1/2 cup fat-free milk1/8 teaspoon salt1/2 cup all-purpose flour1/4 cup vanilla yogurt
Preparation
Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
